Italian Cannellini Bean Stew
with Mustard Greens & Parmesan
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- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 celery stalk
- 4 oz mustard greens
- 1 lemon
- 13.4 oz cannellini beans
- 2 vegan Italian sausages
- 1 tsp herbs de Provence
- 4 tsp vegetable broth concentrate
- 1 tbsp soy-free vegan parmesan
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Peel and dice the onion(s). Peel and mince the garlic. Peel and slice the carrot(s) into rounds. Slice the celery. Cut tough stems off the mustard greens and chop the leaves. Halve the lemon(s), juice one half (1 lemon), and cut one half (1 lemon) into wedges. Drain and rinse the cannellini beans.
Remove sausages from the packaging and slice into rounds. Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add the sliced sausage and cook until browned, 3 to 5 minutes. Transfer crispy sausage to a plate and cover to keep warm.
Return the pot to medium-high heat with 1 tsp (2 tsp) olive oil. Add diced onion, minced garlic, sliced carrot, and sliced celery, and cook until softened, 3 to 5 minutes. Add cannellini beans, herbs de Provence, vegetable broth concentrate, and 2 cups (4 cups) water and stir to combine. Bring the stew to a boil and reduce heat to medium. Simmer until vegetables are tender, 4 to 6 minutes.
Add the chopped mustard greens to the pot and simmer until just tender, another 3 to 5 minutes. Remove pot from heat and add lemon juice, ½ tsp (1 tsp) salt, and a pinch of pepper.
Ladle the Italian cannellini bean stew into large bowls. Top with crispy sausage and sprinkle with parmesan. Serve with lemon wedges. Buon appetito!